Preparation:
Pick, wash and blanch the spinach. Chop it, after squeezing out all excess liquid. Mash the feta cheese with a fork. Heat half of the oil and sauté the onions and the leek lightly. Remove the pot from the heat, add the dillweed, parsley, feta cheese, beaten eggs, spinach, salt and pepper, and stir to mix. Brush a baking pan with oil, and line it with half the sheets of phyllo dough, brushing each one with oil as it is added. Put in the filling and cover pie with the rest of the dough, oiling as before. Bake spinach and cheese pie in a moderate oven for one hour.